Almond Croissant French Toast (Print Version)

Brioche slices layered with almond cream, soaked and pan-fried, topped with toasted almonds and powdered sugar.

# Components:

→ Bread

01 - 8 thick slices brioche (about 1-inch thick)

→ Almond Cream

02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup granulated sugar
04 - 1 cup almond flour (finely ground almonds)
05 - 2 large eggs
06 - 1/2 teaspoon almond extract
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt

→ Soaking Mixture

09 - 1 cup whole milk
10 - 2 large eggs
11 - 1 tablespoon granulated sugar
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt

→ Topping

14 - 1/2 cup sliced almonds
15 - Powdered sugar, for dusting

→ For Cooking

16 - 2 tablespoons unsalted butter

# Directions:

01 - In a medium bowl, beat together the softened butter and granulated sugar until light and fluffy. Add almond flour, eggs, almond extract, vanilla extract, and a pinch of salt. Mix until smooth and creamy.
02 - In a shallow dish, whisk together milk, eggs, sugar, vanilla extract, and a pinch of salt.
03 - Spread a generous layer of almond cream on one side of each brioche slice.
04 - Dip each slice (almond cream side up) into the soaking mixture, allowing the bread to absorb the liquid for about 15 seconds per side. Handle gently to prevent breaking.
05 - Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon butter.
06 - Place the soaked brioche slices, almond cream side up, onto the skillet. Cook 2–3 minutes per side, or until golden brown and the almond cream is set. Cook in batches if necessary, adding more butter as needed.
07 - Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant.
08 - Serve the French toast warm, topped with toasted sliced almonds and dusted with powdered sugar.

# Expert Advice:

01 -
  • Your secret is an almond cream that’s both plush and surprisingly easy to whip up, hugging every slice.
  • Everyone at the table will think you woke up hours early, but it’s ready in less than 40 minutes.
02 -
  • If you rush the pan, the almond cream may brown too fast on the outside—medium heat is key.
  • Letting the bread linger in the custard for just a moment longer yields a custardier interior that's worth the patience.
03 -
  • Don’t overcrowd the skillet—cook in batches if you must, so each slice crisps up evenly.
  • A little extra almond extract in the cream is tempting, but it easily becomes overwhelming—less is more.
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